This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.

This comprehensive reference consolidates current information onthe antioxidant properties of wheat, their beneficial effects, themechanisms involved, factors affectingavailability/bioavailability, and the methods used to measure them.It discusses antioxidant properties of wheat grains and fractionsand their phytochemical compositions and covers the effects ofgenotype, growing conditions, post-harvest treatment, storage, andfood formulation and processing on availability/bioavailability.Wheat Antioxidants will help cereal chemists, foodtechnologists, food processors, nutritionists, and others maximizethe health benefits of wheat-based foods.

Chapter 1: Overview and Prospective (Liangli (Lucy) Yu).Chapter 2: Antioxidant Properties of Wheat Grain and itsFractions (Fereidoon Shahidi, ChandrikaLyana-Pathirana).Chapter 3: Effects of Genotype, Environment and GenotypeEnvironment: Interaction on the Antioxidant Properties of Wheat(Archie Mpofu, Trust Beta, Harry D. Sapirstein).Chapter 4: Carotenoid, Tocopherol, Lignan, Flavonoid, andPhytosterol Compositions of Wheat Grain and its Fractions (RongTsao).Chapter 5: Antioxidant Properties of What Phenolic Acids(Liangping Yu, Zhihong Cheng).Chapter 6: Effects of Post-Harvest Treatments, Food Formulationand Processing Conditions on What Antioxidant Properties(Chunjian (C.J.) Lin, Gang Guo).Chapter 7: Antioxidant Properties of Wheat-Based Breakfast Foods(Elizabeth A. Arndt, Marla W. Luther).Chapter 8: Effects of Extraction Method and Conditions on WheatAntioxidant Extraction (Jeffrey Moore, Liangli (Lucy)Yu).Chapter 9: Methods for Antioxidant Capacity Estimation of Wheatand Wheat-Based Food Products (Jeffrey Moore, Liangli (Lucy)Yu).Chapter 10: Application of ESR in Wheat AntioxidantDetermination (Zhihong Cheng, Liangping Yu, JunJie Yin).Chapter 11: Analysis of Tocopherolsand Carotenoids in WheatMaterials Using Liquid Chromatography-Mass Spectrometry Technology(Zhigang Hao, Denys Charles).Chapter 12: Quantification of Phenolic Acids in Wheat andWheat-Based Products (Kequan Zhou).Chapter 13: Effects of Wheat on Normal Intestine (JohnParry).Chapter 14: Wheat Antioxidants and Cholesterol Metabolism(Huiping Zhou, Elaine Studer, Junjun Zhang).Chapter 15: Wheat Antioxidant Bioavailability (YutakaKonishi).Chapter 16: Wheat Lignans: Promising Cancer Preventive Agents(Weiqun Wang, Allan Ayella, Yu Jiang, Ping Ouyang, HongyanQu).